Moist Vegan Spelt Bran Muffins

You can never have too many breakfast recipes, so give Moist Vegan Spelt Bran Muffins a try. This recipe serves 15 and costs 62 cents per serving. One serving contains 242 calories, 5g of protein, and 9g of fat. Not a lot of people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. If you have raisins, water, nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 50%. Similar recipes are Moist Spelt Bran Muffins, Post Raisin Bran Apple Sauce Bran Cereal Muffins, and Apple Cinnamon Bran Muffins | Super Bran Muffin Batter.

Servings: 15

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/4 cup ground flaxseed

1/2 cup hot water

1 cup wheat bran

1 cup spelt bran

1/2 cup spelt flakes

1 cup whole spelt flour

1/2 cup psyllium fibre husks

1/2 teaspoon stevia extract powder

1/4 cup whole flaxseeds

2 tablespoons chia seeds

2 teaspoons baking soda

1/2 teaspoon sea salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/4 cup Demerara sugar

3 tablespoons agave nectar

1/3 cup applesauce

2 equivalent of eggs in Ener-G egg replacer powder, prepared

1 cup vegan" milk"

1/3 cup canola oil

1/2 cup raisins, soaked in hot water and drained (reserve 3 tbsp soaking liquid)

1/3 cup chopped prunes

Equipment:

muffin liners

oven

whisk

bowl

Cooking instruction summary:

Preheat oven to 400F, line 24 muffin cups or grease well. In a small bowl, whisk together flaxseed and hot water. Let stand 10 minutes. In a medium bowl whisk together brans, spelt flakes, flour, psyllium, stevia, flaxseeds, chia seeds, baking soda, salt, nutmeg and cinnamon. In a large bowl beat together sugar, agave, applesauce, egg replacer, flax mixture, "milk" and oil until smooth. Add dry ingredients and stir in just to combine, then fold in the raisins (with their reserved liquid) and prunes. Bake for 15-17 minutes.

 

Step by step:


1. Preheat oven to 400F, line 24 muffin cups or grease well.

2. In a small bowl, whisk together flaxseed and hot water.

3. Let stand 10 minutes.

4. In a medium bowl whisk together brans, spelt flakes, flour, psyllium, stevia, flaxseeds, chia seeds, baking soda, salt, nutmeg and cinnamon.

5. In a large bowl beat together sugar, agave, applesauce, egg replacer, flax mixture, "milk" and oil until smooth.

6. Add dry ingredients and stir in just to combine, then fold in the raisins (with their reserved liquid) and prunes.

7. Bake for 15-17 minutes.


Nutrition Information:

Quickview
242 Calories
5g Protein
9g Total Fat
38g Carbs
7% Health Score
Limit These
Calories
242k
12%

Fat
9g
14%

  Saturated Fat
1g
6%

Carbohydrates
38g
13%

  Sugar
9g
11%

Cholesterol
1mg
1%

Sodium
234mg
10%

Get Enough Of These
Protein
5g
10%

Manganese
1mg
65%

Fiber
13g
55%

Magnesium
87mg
22%

Phosphorus
173mg
17%

Selenium
9µg
13%

Iron
2mg
12%

Vitamin B1
0.18mg
12%

Copper
0.22mg
11%

Vitamin B3
1mg
10%

Vitamin B6
0.18mg
9%

Calcium
83mg
8%

Zinc
1mg
8%

Vitamin E
1mg
8%

Potassium
263mg
8%

Vitamin K
7µg
7%

Vitamin B2
0.11mg
6%

Folate
16µg
4%

Vitamin B5
0.37mg
4%

Vitamin B12
0.09µg
1%

Vitamin C
1mg
1%

Vitamin A
60IU
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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